Saturday 18 May 2013

Chicken and Vegetable Spring Rolls with Chilli Dipping Sauce

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chicken and Vegetable Spring Rolls with Chilli Dipping Sauce. My mum has always made spring rolls in my house, but she has always filled them with an Indian filling. This time I decided to make them with a more oriental taste. They were so crispy and delicious. The dipping sauce was also simple to put together and was a change from the usual yoghurt based chutneys.  

A Simple List of Ingredients for the Dipping Sauce:

1. Caster Sugar
2. Crushed Red Chilli 
3. Soy Sauce
4. Water
5. Lime Juice
6. Fresh Coriander

Bismillah, let's begin!

Place 2 tablespoons soy sauce into a bowl.

Add 1/2 teaspoon crushed red chilli.

Add 1/2 teaspoon caster sugar.

Add the juice of 1 lime.

Add 2 tablespoons chopped fresh coriander.

Finally, add a splash of water.

Give it a good stir, and set aside.

Spring Roll Ingredients:

1. Spring Roll Pastry
2. Boneless Chicken Pieces
3. Mushrooms
4. A Beaten Egg
5. Spring Onions
6. Carrots
7. Red Bell Pepper
8. Fresh Ginger
9. Salt
10. White Pepper
11. Peas
12. Sweetcorn
13. Vegetable Oil
14. Oyster Sauce - see my update below on this ingredient!
15. Dark Soy Sauce
16. Thai 7 Spice Powder

Bismillah, let's make the spring rolls!

Heat a few tablespoons vegetable oil in a large pan until hot.

Add 1 pound boneless chicken pieces.

Stir-fry until the chicken is sealed and white.

Add 1 tablespoon soy sauce.

Next, take Thai 7 spice powder. This is a really handy ingredient to have in the cupboard, and can be added to any Oriental dishes.

Add 1 tablespoon Thai 7 spice powder.

Stir-fry until the chicken is well coated.

Cover and simmer the chicken for 10 minutes or until cooked through.

After 10 minutes, the chicken should be cooked. Make sure to taste a piece, and cook it more if you need to.

Remove the cooked chicken from the pan, and set aside on a plate.

Next, take 3 chopped spring onions.

Place the spring onions into the same pan that you cooked the chicken in. Add a little more oil, if needed.

Take 1 teaspoon grated fresh ginger.

Add the grated ginger to the pan, and stir-fry for 1 minute.

Next, take about 11 sliced mushrooms ...

a chopped red bell pepper ...

a handful each of frozen peas and sweetcorn ...

and 4 peeled and chopped carrots.

Add all the chopped veggies to the pan.

Give everything a good stir.

Take the above seasonings.

Update / April 2016: I have recently discovered that oyster sauce is not permitted for those that follow the Hanafi madhab so I do not use it in my cooking any more. See this link for more info! 

Season with
salt and white pepper
1 tablespoon oyster sauce - see my note above!
 1/2 tablespoon soy sauce
sprinkle of the Thai 7 spice powder

Stir well to combine.

Shred the cooked chicken from earlier.

Add to the pan.

Give everything a final stir. Taste for seasoning, and adjust if needed.

Spread the mixture onto a tray, and allow to cool completely. 

Fill and roll spring roll wrappers with the filling, and seal with the beaten egg wash.

Deep-fry the spring rolls in hot oil until golden brown. You could also bake these in the oven.

Serve straight away with the Chilli Dipping Sauce!


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